Chocolate Butterscotch-Chip Cookies
Add these chunky, sweet treats to your holiday dessert menu.
- Yield: Makes about 4 dozen
Source: Martha Stewart Living, December 2002
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) butter, room temperature
- 1 cup sugar
- 3/4 cup dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about three minutes. Add eggs and vanilla; beat until well combined. Add the flour mixture all at once, and beat until just combined. Stir in chips.
Drop tablespoons of batter onto prepared baking sheets, two inches apart. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool on baking sheet, one minute, then transfer cookies to rack to cool slightly. Repeat until all batter has been used.